Simon Rimmer served up a Minty Aubergine Meatball Curry with Rice on Sunday Brunch.

The ingredients are: Oil to fry, 1 Tin of chopped tomatoes, 1 handful spinach, 2 cubed potatoes, blanched for 5 minutes and 300ml vegetable stock.

For the curry paste (makes a jarful, store in the fridge for a month): 2 onions, 3 cloves garlic, crushed, 35mm piece ginger, grated, 1 tablespoon tomato puree, 2 teaspoons turmeric, 25g garam masala, 50g chilli powder, 25g ground cumin, 25g ground coriander and 1 tablespoon vegetable oil.

For the meatballs : 2 finely diced onions, 2 finely diced aubergines, 250g breadcrumbs, 2 teaspoons chilli flakes, 1 tablespoon smoked paprika, 1 tablespoon mint jelly, Zest and juice 3 lemons and 2 cloves grated garlic.

For the herby sauce : 200ml vegan yoghurt, a handful coriander and 1 tablespoon mint sauce.

Serve with rice.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.